Vegetable Couscous with Harissa

This North African stew is mild on its own, but can be made blazing hot with the addition of harissa, a Tunisian spice paste. For simplicity’s sake, I recommend the excellent store-bought varieties, which are available in supermarkets or health food stores.

¼ cup olive oil

1 large onion, chopped

1 tablespoon grated fresh ginger

2 teaspoons ground cumin

2 teaspoons ground turmeric

½ teaspoon ground cinnamon

½ teaspoon ground coriander

½ small green cabbage, chopped

1 medium turnip, peeled and diced

1 medium zucchini, halved and sliced

1 medium yellow squash, halved and sliced

1 28-ounce can diced tomatoes, with liquid

1 15-ounce can chick peas, with liquid

1 cup golden raisins

Salt and pepper to taste

3 cups prepared couscous

½ cup harissa

In a large pot, heat oil over medium heat. Add onion and sauté for 3–5 minutes, or until translucent. Add spices, toss well, and cook 1 minute. Add cabbage and continue to cook another 3–5 minutes, or until softened. Add the vegetables, chick peas, and raisins. Add 1 cup water. Bring to a boil, then reduce heat to low. Cover and simmer for 30–40 minutes, or until the vegetables are just tender. Season to taste and serve over couscous. Fold in the harissa.